Jamie says: It’s Super Bowl Sunday 2014.
A no-contest game and sub-par commercials (except for two: the T-Mobile one with Tim Tebow and the Anheuser-Busch commercial with the Florida soldier). I was originally cheering for the commercials, followed by the Broncos (you have to admit, the colors orange and blue- Gator colors- and their mascot are pretty awesome and Tim Tebow did play for them), but after seeing UF alum Percy Harvin run, I may have changed my mind. At least the food, company, and half-time show with Bruno Mars were rocking, as were these Touchdown Taters.
Here’s what you’ll need to make your own Touchdown Taters.
Team color = nutrient touchdown.
My Mom used to serve ground meat, taco toppings, and shells in this cool El Paso container for taco night dinners. Can I call this vintage, yet?
Three colors of potatoes topped with three seasonings.
Garlic in the end zone.
- 28 oz small, colorful potatoes ( Potato Inspirations, Celebration Blend)
- 3 Tbsp + 1 tsp extra virgin olive oil, divided (California Olive Ranch)
- dash sea salt, coarse (Alessi)
- 1/4 tsp dried dill (Penzeys Spices)
- 1/4 tsp dried paprika (Penzeys Spices)
- 1/4 tsp + a dash dried crushed rosemary, divided (Spice Island)
- 1 bulb garlic, organic (Spice World)
- 6 oz container 0% fat Greek yogurt (Fage)
- 3 Tbsp ketchup, organic (Publix GreenWise Market)
- 3 Tbsp BBQ sauce
- Preheat oven to 360°F.
- Wash and separate potatoes by color. Cut potatoes in half, lay flat and cut each half into quarters to make wedges. Place in a baking dish with like colors together. Drizzle each section with 1 Tbsp olive oil and sea salt. Add dill to the red-skin potatoes, paprika to the golden yellow potatoes, and rosemary to the purple potatoes. Toss each group separately to coat. Spread evenly to cover dish.
- Cook for 25 minutes. Increase heat to 375°F and cook an additional 20 minutes, or until soft when pierced with a fork and slightly golden.
- Meanwhile, mince garlic. In a small pan, add reserved oil and garlic and place on a burner on medium heat.
- Prepare a variety of dips. Mix Greek yogurt with ketchup divide into three separate serving dishes (or portion into sections of a football field tray if you have one). Top two of the yogurt/ketchup dips with toasted garlic (leaving the third plain). Top one of the dips with garlic with reserved rosemary. Pour BBQ sauce into a fourth serving dish.
- Serve potatoes with dipping sauce. Enjoy!
- Nutrition note: Using fat free (0% fat) Greek yogurt makes for a creamy fat free, higher protein dip.